Food Distribution and Food Service

By: Andrea J. Bonsay, CGSP

Food Distribution
• Composed of a variety of companies, organizations and programs that
collect food from producers, store it in warehouses, and then
distribute the food to manufacturers, grocery stores, restaurants,
cafeterias, government aid programs and more. 
• Refer to both the middlemen that are involved in distributing food
products from manufacturers to consumers, as well as from other
distributors
The four common food distribution
channels include: 
1. Wholesalers
Wholesale sales companies and distributors don’t always sell directly to consumers.
They purchase MOQ, EOQ, or bulk quantities of food products, also known as
 wholesale products, from manufacturers and resell them to retailers. 

2. Cash and Carry Distributors

These distributors don’t deal with goods in transit and transportation. Instead, they
focus on operating warehouses using a warehouse management process flow
 system.
3. Specialty Distributors
Specializing in a specific product category, these distributors work with
 niche market food service operators

4. Broadline Distributors
This is considered to be the most general food distribution category. The
distributors are responsible for handling large product volumes, and they mainly
work with large retail food businesses and grocery store chains.
How does it work?
• Food distributors handle transporting and storing food as it travels
from producers to food service operators. Some distributors specialize
in certain food products such as seafood or fruits and vegetables.
• Some may work for a specific food manufacturer. Most food
distributors are independent, which makes it easy for manufacturers
and producers to create a supply chain by simply hiring a distributor
that caters to their specific needs
Food Distribution Software
• The food distribution process can be complicated due to the many processes and
moving parts involved with indirect channels. However, food distribution
software helps streamline the processes. This kind of software ensures that
orders and necessary information are gathered throughout the entire supply
chain. 
• Processing, scheduling, and tracking food distribution orders are all possible
through food distribution software. Users have control over their
 payment processing software, inventory management process, invoice creation,
and report building all in one place. This is a solution that was designed to
manage the food distribution process from end to end. 
How Do Restaurants or Hotels Find Food
Distribution Channels?
• Restaurants, hotels and other establishments find food distribution
channels through food suppliers, promotional ideas, advertising, and
internet marketing techniques. When opening a food truck,
 opening a bakery, or another food establishment, your food
distribution model should be created to increase customers. In order
to do this, you have to get creative and experimental when it comes
to the different distribution channels that are available to you.
Food Service
• Foodservice is all about food and beverages that are consumed out of
the home. Consumers visit foodservice outlets for a number of
reasons, such as the added convenience, to sample new tastes and
flavours, to celebrate and to socialize.
Types of Food Service:
• TABLE SERVICE • SNACK BAR SERVICE
• ENGLISH SERVICE OR FAMILY • SELF SERVICE
SERVICE • BUFFET SERVICE
• FRENCH SERVICE • ROOM SERVICE (IN ROOM
• SILVER SERVICE  DINING
• AMERICAN SERVICE • TAKE AWAY SERVICE
• RUSSIAN SERVICE  • MOBILE PANTRIES
• CART SERVICE OR GUERIDON
SERVICE 
TABLE SERVICE
• Table service is contemplated as a border division of service manner which comprises American
service, English service, and Pre plated service
• In this kind of service, when the guest comes in the restaurant and been seated at the table with
laid cover, the sever provides water and the menu card.
• All the guests must be greeted with an eye contact and a warm welcome.
• Ensure the server address the guest by sir or madam.
• If the server knows the name of the guests then must address the guest by their surname with
the title.
• Need to help the guest in seating according to the number of persons or if they have any special
requests.
• While seating the guests ensure that the minimal desirable location
such as the tables near to side stations, dishwashing area, or kitchen
only to be provided if all the tables are fully occupied.
• Always place the menu first to the women, then the host, and
clockwise for other guests.
• Need to give special attention to the kids.
• While serving the guest the server must have a good understanding of
who has given ordered which dishes.
ENGLISH SERVICE OR FAMILY
SERVICE
• In English service, food is been placed on a large platter or in large bowls.
• The server shows the food to the host for approval and once the host checks and
approves then the food is placed on the table.
• Then the guests pass the food around the table and serve themselves.
• Sometimes, the host may request the server to serve the food.
• To replenish the guest’s food, the server takes the platters on every side to serve or the
guests prefer to serve themselves.
• This is a prevalent type of food & beverage service style as it eases the pressure of
service and for this server doesn’t require to be highly skilled and it is easy to implement.
• This kind of service doesn’t require much dining area or space. There will be a higher or
quick table turnover rate with this type of service.
• In family service restaurants guests can spend more time on the premise.
• The crucial disadvantage of the family-style service it is difficult to control the portion
sizes.
• Another disadvantage is the guest who has been served last sometimes may not get
enough food left in the platter.
FRENCH SERVICE
• French Service requires a detailed and highly skilled type of service.
• It is a very elaborate, personalized, and expensive type of service.
• In this chefs do demonstrate his culinary skill by making food in front of the guest.
• Usually, all fine dining restaurants do follow this type of service.
• VIP’s and VVIP’s are mostly given this kind of service style.
• The food is placed and took in platters and casseroles are kept on the table of guests near
their plates.
• The food is prepared and kept at tableside.
• In these guests select their food from the cart while sitting at their respective tables.
• French Service requires a detailed and highly skilled type of service.
• It is a very elaborate, personalized, and expensive type of service.
• In this chefs do demonstrate his culinary skill by making food in front of the guest.
• Usually, all fine dining restaurants do follow this type of service.
• VIP’s and VVIP’s are mostly given this kind of service style.
• The food is placed and took in platters and casseroles are kept on the table of guests near
their plates.
• The food is prepared and kept at tableside.
• In these guests select their food from the cart while sitting at their respective tables.
SILVER SERVICE 
• The silver service way is similar to the French Service and Guèridon Service. 
• The dissimilar is that elaborate sterling silverware is been utilized for the food and
beverage service.
• Since silver cutlery and crockery are expensive, EPNS (Electroplated Nickel Silver) service
ware is most often used in hotels, resorts, and restaurants.
• Silverware is expensive and it has high investment & maintenance costs. So it is used only
by fine dining or specialty restaurants.
• In this type of service, the food and beverages are been served in silver cutlery and
crockery.
• In this type of service, the food is usually presented on silver platters and casseroles.
• Generally, the table setup is done with sterling silverware.
• All the food is been portioned into the silverware by the kitchen.
• The platters are placed on the table side station usually with hot plates
or burners.
• While serving the server takes the silver platter from the hot plate and
presents the food to the host for his/her approval and then serves the
food to the guests.
• Generally, service spoon and fork are been used for serving food.
AMERICAN SERVICE
• One of the most often and widely used food and beverage service.
• The servers note down the order of the guest in the dining area.
• Then the order is sent through KOT (Kitchen Order Ticket) to the kitchen staff. 
• Usually, the food is been prepared and pre-plated in the kitchen by the chef.
• The server brings the food to the restaurant and placed on side stands.
• Then the server serves pre-plated food directly to the guests.
• Generally, this kind of service is used in a coffee shop where they require do quick
service.
RUSSIAN SERVICE 
• It is quite similar to the French Service but faster and less expensive.
• The major aspect of this service is its display and presentation.
• Whole joints, poultry, fish, etc are elaborately garnished and dressed.
• Then the server presents the food to the guest and then serves them in a portion
or carve.
• Generally required one server per table.
• It doesn’t require any extra space for equipment like the French F&B service type.
• It is usually appropriate for banquet service with the fixed menu.
 CART SERVICE OR GUERIDON
SERVICE 
• In this service, food is partially cooked from the kitchen and brought to the service area
in a Guèridon trolley.
• The Guèridon trolley has a mobile heating unit for finishing the cooking process.
• A broad variety of meat, poultry, and fish in the trolley is either flamed (flambéed) or
cooked.
• Chef du rang is accountable for taking orders, serving drinks, and preparing food at the
table.
• In a 5 star hotel, Commis du rang do assists the Chef du rang.
• Both the Chefs must have good knowledge of how to use a spoon and fork for serving
the cooked food to the guest.
• As per the standard prepared food need to be garnished before serving the guest.
• Usually, this kind of service is implemented in a well planned and beautifully
designed dining room.
• Food to be served from the right-hand side of the guest.
• All the fixtures furniture, layout, etc should be compatible with the elegant
service style offered.
• The gueridon service offers a highly personalized guest service.
• The dishes are been prepared, carved, or flamed in their presence of the guest so
there will be a high level of customer satisfaction
• It has a good merchandising device and also average spending power is high.
SNACK BAR SERVICE
• A large stool is kept in front of the counter so that guests can order and
eat at the counter itself.
• In this service, the menu card is been presented in front of the guest, or
else he can select the food from the display counter.
• There are some restaurants where they display the available items on
the blackboard or LED monitors.
• Generally, this type of service you may see in BAR and Pubs.
SELF SERVICE 
• Generally in this service, when the guest enters the dining area where
he is supposed to help themselves with the food order.
• Usually, food is been place on a counter or buffet.
• The customer picks up the required food from the buffet.
• Normally the payment is done before the food pickup or maybe after
food is picked up.
• The layout for such a service must be done for free guest flow.
BUFFET SERVICE
• This kind of service is done in the banquet hall, function room, or other kinds of the party
hall.
• This is service is performed when there is a large number of gathering at one place for an
event or function.
• In buffet service foods is been displays in a chafing dish on tables or counters.
• Usually in this service guests help themselves to pick up the food as much and as many
times they want to eat.
• Normally plate and cutlery are placed at the starting of the buffet counter or sometimes
kept at the table where guests can sit and eat.
• Servers are standing behind the buffet table to assist the guests with serving the food from
the chafing dish to their plate.
• It has various buffet food spread i.e from simple to very elaborate food, beverage,
starters, different types of salads, main course, and choices of dessert.
• The server consistently replenishes the food at the buffet counter.
• On some occasions, food is been served to the guest directly to their table.
• Sometimes chefs perform live cooking in one of the buffet counters i.e. where they
make special kinds of fish or meat, spaghetti or pasta, etc.
•  It needs special attention and proper planning for a buffet layout.
• The number of buffet tables as well as the banquet layout has to be decided as per
the total number of guests who will be attending the function.
• The banquet staff needs to maintain proper hygiene and cleanliness during the buffet
service.
CAFETERIA SERVICE
• This service is normally done in staff cafeterias,  canteens, hostels, etc.
• It has a fixed and limited menu.
• The pricing for this service may or may not be at a subsidized rate.
• Entry to such kind of places is restricted only to authorized people.
• They have limited space with basic kind of facilities.
• There is no table cover and clearance of the used plates, cutleries, and
glasses is done by the guest itself.
• They usually keep narrow tables with high chairs for saving space.
SINGLE POINT SERVICE
• In this service, the guest do the payment for his order at the counter.
• The guest does receives his order from the same counter.
• These types of services are followed by fast food, takeaways, kiosk,
drive-through, etc.
• Generally, automated vending machines are also known as a
single point service.
ROOM SERVICE (IN ROOM DINING)
• In this service, the food is been served to the guests in their respective rooms in hotels.
• The hotel needs to make sure that the IRD menu must match the guest’s expectations,
needs, and hotel operations.
• Guests order the food directly by calling from the room telephone to the room service order
taker.
• Most of the meals are delivered to the room on trolleys.
• For fewer orders, the room service tray needs to layout properly for serving the guest.
• Normally for large orders room service trolly are used to serve the guest.
• When the server delivers the food to the guestroom at that time he takes the
signature on the bill.
• All the bills are settled at the time of checkout at the front desk.
• For clearance of the soiled dishes from the room is done after half an hour or guests
can call IRD for the clearance when they finished the meal.
TAKE AWAY SERVICE
• It is similar to the single point service.
• Generally take away orders are done over the counter, telephone,
website, driveway, or mobile app.
• Usually, payments are done in advance through online payment or may
be paid by cash at the time of delivering the food.
• Take away options are followed by a fast-food restaurant.
• For selecting and taking orders automated kiosks are used.
• In this service, an automated vending machine is also used.
MOBILE PANTRIES
• These are the moving food preparation mobile pantries that are installed in
service elevators.
• Orders are passed on to the moving mobile pantry that is taken by the order
takers.
• Then the prepared food is been served on the appropriate floor.
• There are some mobile pantries where the food is been prepared in the main
kitchen and then deliver to the floor with a mini mobile pantry.
• Usually, room service staff picks up the food from the floor and serves the guest
in their room.
• https:\/\/www.hotelierlife.com\/author\/altaf\/#author. (2021, November 7). TYPES OF
FOOD AND BEVERAGES SERVICE IN HOTEL | HOTELIER LIFE. HOTELIER LIFE | All About the
Hotel Industry. https://www.hotelierlife.com/types-of-food-and-beverages-service-in-
hotel/
• What Are Food Distribution Channels?: 4 Different Types. (n.d.).
https://www.bluecart.com/blog/what-are-food-distribution-channels
• What is Foodservice? (n.d.). Anchor Food Professionals.
https://www.anchorfoodprofessionals.com/us/en/about-us/what-is-food-service.html